We made this coleslaw to accompany the sweet potato and black bean chili recipe. This recipe has great color and excellent flavor. You can find the recipe here on the Food Network website. However, we found the recipe as written a bit salty for our liking. We would recommend cutting back on the salt used to wilt the cabbage and carrots. Use 1 Tbsp salt instead of two.
We omitted the watercress mentioned in the recipe, which is largely for presentation.